Smoky tamarind Brazilian churrasco
1.2kg 1 Butterflied lamb leg
2 tbsp Tamarind puree
3 Cloves garlic, crushed
1 tsp Hot smoked paprika
2 tsp Ground cumin
2 tbsp Honey
1 Lime juice, plus wedges to serve
Carrot and garlic rice
1 cup Basmati rice
1 Carrot, diced
1 Red capsicum, diced
1 Clove garlic, crushed
1 tablespoon Olive oil
1 bunch Steamed broccolini
- Place lamb leg on a large plate or tray. Mix ingredients for glaze in a small bowl and spread evenly over the lamb.
- Rinse rice and place in a sauecpan with carrot, capsicum, garlic, 1 teaspoon olive oil and freshly ground black pepper. Pour over 1.5 cups water, stir gently. Turn stove top to a medium heat and cook until rice and vegetables are tender.
- Preheat BBQ to medium and cook lamb covered for 20 minutes, turning halfway. Rest on a clean plate, loosely covered in foil. Slice to serve.
- Pour any meat juices over rice and serve with lamb, steamed broccolini and lime wedges.
- Any kind of marinade or glaze can burn if the heat is too high or cooking time too long. For cooking a larger cut such as this butterflied lamb leg, make sure to keep an eye on the heat and turn it down if needed.
- Keeping the BBQ lid down during cooking keeps the heat circulating around the meat and cooks it quicker and more evenly than if it was open.
- You can use a mixture of lentils and rice as an alternative.
- Try with lamb loin chops or beef porterhouse steaks.
- Switch to make : Crushed fennel lamb with rasam rice. Crush fennel seeds in a mortar and pestle. Brush lamb leg with 1 tbsp oil and sprinkle fennel seeds over the lamb leg. Cook on the bbq as above. For rice, swap capsicum for Roma tomato and add cumin, black pepper and curry leaves if you have them. Add 1 tbsp tamarind puree to the water before adding to the rice.